Deep Fried Artichoke Batter

Folks-

This is a work in progress, but it shows promise. My go-to deep-fried artichoke batter has been McCormick beer batter with added Italian seasoning, but I figured it was time to move on and make space in the pantry. So here's what I have so far.

Ingredients:

1 cup all purpose flour

1 tbsp Italian Seasoning or Herbs de Province

1 tsp salt

1 tsp baking powder

1 tsp white pepper

1/2 Tsp chili powder

1/2 Tsp black pepper

1 cup milk

1 large egg

Combine dry ingredients. Stir in milk and egg until combined and no dry flour is seen. Batter will be lumpy. Dip fresh/frozen artichoke hearts into batter and deep fry at 350 degrees, flipping once, until golden brown on both sides.

Quick and Easy Fried Artichoke Hearts

Folks-
Two posts in one day? Yep. After posting my fried chicken recipe, I decided to add a note to the fried artichoke recipe I was sure I'd posted a long time ago. Guess what? I'd never posted it in the first place!
In case you're unfamiliar with fried artichoke hearts, they're often sold at county fairs in the central coast of California. They're delicious, but expensive, and only available for a week each year! Not good!
So, I had to come up with something. Now, the cheapest place I've found frozen artichoke hearts is Trader Joes.
Oh, and Aaron lost another tooth today. Congratulations, little Bob!
Here's the recipe!

Quick and Easy Fried Artichoke Hearts
1 Cup Beer Batter Mix
1 Tbsp Italian Seasoning
2/3 Cup Water
1 Package Frozen Artichoke Hearts

Heat up oil in a deep fryer to 375 degrees. Mix together beer batter, Italian Seasoning and water. Coat the frozen Artichoke Hearts with the Beer Batter Mixture and drop into the hot oil. Fry for 5-7 minutes, drain, and allow to cool until edible on parchment paper or paper towels.
If you don't have a deep fryer, heat 1/2 inch of oil in a large skillet over medium heat until a drop of the batter bubbles freely when dropped in (or 375 degrees.) Fry the battered artichokes in one side for 4-5 minutes, then flip them and continue frying for another 3-4 minutes until a light brown. Remove from oil, drain, and allow to cool on parchment paper or paper towels.
Good served with drawn butter or mayo.